Teriyaki Chicken with Cauli Rice

Gluten-free, Keto, Sugar-free, Low-carb, Dairy-free

Serves 6

Expert tip: Easily peel ginger using the back of a spoon. Just slide the spoon in a downward motion over the ginger to remove the skin.

Ingredients:

4 chicken breasts (boneless, skinless)

2 cups of broccoli (steamed)

1 onion (sliced)

2 tbsp. sesame oil

salt & pepper to taste

Cauliflower Rice

1 bag of cauliflower rice

2 tbsp. sesame oil

1 tbsp. soy sauce alternative (ex: coconut aminos, tamari)

1 tsp onion flakes (or powder)

1 tsp garlic powder

salt & pepper to taste

Teriyaki Sauce

1 cup water

2 tbsp. cornstarch (gluten-free)

1/4 cup soy sauce alternative (ex: coconut aminos, tamari)

1/2 cup sugar substitute (ex: Lakanto, erythritol, coconut sugar)

* I used Lakanto golden monk fruit sweetener

3-4 cloves garlic (minced)

1 tbsp. fresh ginger (grated)

1 tbsp. sesame oil

1 tbsp. sesame seeds (optional)

2 stalks green onion, sliced (optional)

1. Combine water and cornstarch in small saucepan and whisk to combine. Add in remaining teriyaki sauce ingredients and bring to a boil over medium heat, whisking occasionally. Lower heat and allow sauce to simmer and reduce.

2. Add sesame oil to a large frying pan over medium heat. Add chicken and season with salt & pepper.

3. While the chicken is cooking, prepare the cauliflower rice. Add sesame oil and cauliflower rice to a frying pan over medium heat. Add seasonings and stir occasionally while it cooks.

4. Once chicken is fully cooked, lower heat and add in broccoli and teriyaki sauce, stirring to combine.

5. Place cauliflower rice in a dish, top with teriyaki chicken mixture and sprinkle sesame seeds and green onion on top.

Nutritional Facts

Per serving

Calories	229
Fat	13g
Carbohydrate	12g
Fiber	4g
Protein	21.5g
Net Carbs	8g